Cape Malay

Cooking
20 recipes for everyday Cape Malay home cooking
© 2013 Salwaa Smith
 Lamb Kofta Tangine
Moroccan meatballs cooked in a spicy tomato sauce.

Ingredients:
For the sauce
1 onion, chopped roughly
1 large potatoes, cubed
2 carrots, chopped in chunks
1 courgette, chopped in chunks
Approximately 15 green beans
½ tin chopped tomatoes
450ml vegetable stock
Salt and pepper to taste
1 teaspoon paprika
1 teaspoon ground garlic
For the meatballs:
500g fat free mince
1 onion, finely chopped
1 small green pepper, finely chopped
1 tomato, finely chopped
½ teaspoon nutmeg
1 teaspoon crushed garlic
1 slice slightly stale bread, soaked in
water
1 egg
Salt and pepper to taste
Method:
Add all the ingredients in a large saucepan, cover and
gently simmer over a medium heat for 15 minutes,
stirring occasionally. Meanwhile make the meat balls.
Method for the meatballs:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, finely. Add all the ingredi-
ents in a mixing bowl and mix thoroughly using your
hands. Roll into small balls and fry in a preheated sauce-
pan with little oil until brown and cooked both sides.
Place the meatballs in the sauce. Do not stir but just let
them sit on top of the sauce.
Lower the heat, cover and cook for another 8-10
minutes. Uncover and let simmer another couple
minutes if you feel the sauce needs thickening. Serve
with lots of crusty bread for dipping in the sauce or over
spaghetti or over boiled rice.

© 2013 Salwaa Smith 2

 Kool Frikaddel
CABBAGE FRIKKADEL (KOOL FRIKKADEL / OUMENS ONDER DIE KOMBERS) Serves 6

Method
Ingredients Heat the oil in a large deep pot. Braise the onions until very
500g mutton pieces brown, add the meat and spices and cook until the meat are
2 tablespoons oil brown and tender, 20 – 30 depending on you meat, adding water
2 onions, chopped (not excessive) to prevent it from burning. In the meantime sepa-
Salt to taste rate the outer cabbage leaves, cutting the veins from each leave
7 cloves but don’t cut through the leave. Chop the inside (the hard part) of
1 – 2 green chilies, deseeded and the cabbage finely, put the chopped cabbage in a colander. Pour
boiling water over the cabbage and leave to drain. When the meat
chopped
is nicely browned add the chopped cabbage in the pot, stir and
1 piece stick cinnamon cook another 10 minutes until the cabbage are browned as well,
1 large cabbage stirring often to prevent burning. Wash the cabbage leaves you
Nutmeg left whole and steam on top of the meat remove when softened
Butter and set aside.
Water as needed

Frikkadel ingredients To complete

500gr fat free minced meat Prepare your frikkadel. Place a small ball (40ml) of
1 onion frikkadel mixture in the centre of each cabbage leave and
1 small green pepper fold into parcels. Place the frikkadel parcels on top of the
1 tomato mutton mixture, add 1 cup of water. Sprinkle with grated
1/2 bunch dhanya (optional) nutmeg, dot with small pieces of butter and cook,
1/2 teaspoon nutmeg covered for about 30 minutes on medium. Serve, with
1 teaspoon crushed garlic white rice and atchar.
1 slice of slightly stale bread soaked in
water
1 egg
Salt & pepper to taste

© 2013 Salwaa Smith 3

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Wortel en Ertjies
Serves: 4—6
Ingredients
30ml oil
1 large onion, chopped
Instructions
500g mutton or lamb pieces
Heat oil in a large saucepan and braise onions until golden brown,
800g carrots cut into julienne strips
5-10.
3 potatoes quartered
Add washed and drained meat and braise until dark brown, 10-15
minutes. 1 ½ cups frozen peas

Add salt, chillies, allspice and enough water; simmer until meat is 3 allspices
nearly tender, 15-20minutes. 1-2 green chillies
Add carrots and potatoes and cook until potatoes are nearly soft Salt to taste
adding water if necessary.
Water as needed
Add frozen peas and cook a further 10 minutes or until potatoes are
soft. Garnish with chopped parsley. Chopped parsley for garnishing

Serve with boiled rice and atchars.

Notes
Wortel en ertjies bredie (carrots and peas stew)
A delicious stew recipe make the perfect com-
fort food during the winter months.

© 2013 Salwaa Smith 4

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Shepherd’s Pie
Serves: 4—6
Ingredients
500gr fat free minced meat
Instructions 1 onion
Wash and drain minced meat well. 1 small green pepper
Soak bread in water and squeeze excess water out. 1 tomato
Chop onion, pepper, tomato, dhanya finely. 1/2 bunch dhanya
Add all the ingredients in a mixing bowl and mix 1/2 teaspoon nutmeg
thoroughly using your hands.
Bake in a preheated oven for 30-40 minutes at 180C.
5 cloves garlic, crushed
Top with mashed potatoes and sprinkle with grated nutmeg. 1 slice day old bread soaked in water
Grill in the oven until top is slightly browned. 1 egg
Serve with yellow rice, steamed vegetables or fresh salad. Salt & pepper to taste

Notes
One of the quickest and easiest supper dishes is shepherds pie.
(oond frikaddel)

As you can see with this easy Shepherds Pie recipe, traditionally the
pie is made with ground lamb, but if using ground beef it would be
called a Cottage Pie. However, the recipe is the same for both.

© 2013 Salwaa Smith 5

Cauliflower Bredie
Serves: 4—6
Ingredients
600g mutton pieces, washed and drained
Instructions 60ml cooking oil
Heat the oil in a heavy-based saucepan and fry the on- 2 onions, chopped
ions until golden brown. salt, to taste
Add the meat and cinnamon. 1 - 2 green chillies, chopped
Brown the meat, ensuring it is well browned but not 2 pieces stick cinnamon
burned.
1 large cauliflower, leaves cut off and
Add a little water, cover and reduce the heat.
Simmer until the meat is nearly tender, approximately broken into pieces
30 - 45 minutes. 3 potatoes, peeled and sliced into quar-
Add the cauliflower, potatoes, chillies, salt to taste and ters
simmer until the potatoes are tender. 30ml Sugar (optional)
Add more water as required.
Stir in the sugar if using.
Serve with white rice and atchars

Notes
Bredies (stew) are simple, traditional South African
mutton stews in the Cape Malay tradition. The most
popular are green bean bredie, tomato bredie, cabbage,
cauliflower and is good winter food...

© 2013 Salwaa Smith 6

Creamy Chicken &
Pumpkin
Serves: 4—6
Ingredients

Instructions 1kg chicken breast cut into thin

slices
Rub the cut side of the lemon over the chicken slices. Heat
the oil in a pan large enough to hold chicken in one layer. Add 1 lemon, halved
chicken and brown on both sides. Transfer to a casserole dish. 2 tablespoons olive oil
Heat the oven to 180C. Melt the butter in a medium pan. 25g unsalted butter
When it stops foaming, add onion and 1 teaspoon salt, then
1 small onion, finely chopped
sauté until pale gold. Add pumpkin pieces to onion and sauté
for 5 minutes. Add mushrooms and cook for 5 minutes more, 300g pumpkin (you can use butter-
stirring frequently. Stir in the cream and seasoning if you nut as well), peeled, seeded and
wish. Simmer uncovered for 10-12 minutes until reduced cut into 2cm cubes
slightly, and then pour over the chicken. Cover and cook in
the oven for 30-40 minutes, turning the chicken once or twice
200g mushrooms, roughly chopped
and adding a few spoonfuls of water if the sauce becomes a 284ml carton double cream
little dry. Serve with boiled white or fragrant rice.

Notes
Use butternut instead of pumpkin

© 2013 Salwaa Smith 7

Dhal Curry
Serves: 4—6
Ingredients

Instructions 1 cup dhal, washed and soaked for 20-30 minutes

1 small tomato, finely chopped
Bring 1 litre water to boil in a deep saucepan. Add washed,
drained, dhal. Cover and simmer for 30-40 minutes or until 2 cloves garlic, crushed
dhal is mushy. Heat oil, add garlic, curry leaves, tomatoes Few curry leaves
and stir. Add all dry masala powders, salt and 2 tablespoons
water. Stir and cook for a few seconds. Add cooked dhal, ½ lemon, juice extracted
stir and bring to boil. Cover and simmer for 10 minutes. 1 tablespoon dhanya, finely chopped
Remove from heat, add lemon juice. Stir well, add dhanya
2 green chillies, halved
leaves. Serve hot with steamed rice, puris or vetkoek.
¼ teaspoon turmeric powder
½ teaspoon jeera powder
½ teaspoon garam masala
½ teaspoon koljana powder
Notes 3 cardamom seeds
Variation 1 piece stick cinnamon
Add 4 hard boiled eggs to dhal before serving.
Salt to taste
Serve with atchars.
Serve dhal with fish frikkadel or Oil
Fried masala fish and blatjang .

© 2013 Salwaa Smith 8

Sugar Bean Bredie
Serves: 4—6
Ingredients

Instructions 250g sugar beans

30ml oil
Soak sugar beans overnight in cold water.
Drain and cook in a saucepan with enough water to cover. 1 large onion, chopped
When the water starts boiling remove from heat, pour beans
500g mutton or lamb pieces
into a colander and rinse thoroughly under cold tap. Return
the beans to the saucepan and boil once again, remove from 1 heaped teaspoon crushed garlic
heat. Heat oil in a large saucepan and braise onions until 1-2 green chillies
golden brown, 5-10. Add washed and drained meat and
braise until dark brown, 10-15 minutes. Add salt, chillies, 30ml tomato paste
garlic and cooked beans and enough water; simmer very Salt to taste
slowly until beans are well cooked, 50-60 minutes. Halfway
into the cooking add the sugar and the tomato paste. Serve 2 teaspoons sugar
with boiled rice and atchars. Water as needed

Notes
A classic lamb and bean bredie from the Cape Malay cooking
tradition of South Africa.

© 2013 Salwaa Smith 9

Chicken Tikka
Serves: 4—6
Ingredients
1st marinade
Instructions 500g boneless chicken breast, cut into small
pieces
Mix together all the wet ingredients and then add the masalas and
2 tablespoons yogurt
mix together.
3 tablespoons fat free sour cream
Add the chicken breast and marinate for 5-6 hours or overnight.
After chicken has been marinated, put marinade #2 ingredients in a 2 tablespoons barbeque sauce
mixer and blend to fine paste. 1 tablespoon honey
Add to marinated chicken. 1 tablespoon ginger/garlic paste
Heat a fry pan over medium heat and add a little bit of oil. 1 teaspoon soy sauce (optional)
When the oil is semi hot, add chicken. 1 teaspoon oil
Flip over each piece after about 1 minute. Keep turning for about 5- 1/2 teaspoon turmeric
6 minutes. 1/2 teaspoon cayenne pepper
If the chicken is done, but the gravy hasn’t dried up yet, take the 1 teaspoon cumin powder
chicken out and let the gravy finish cooking.
Handful dhanya, chopped
You want it to be very dry and stick to the chicken.
Keep stirring, because without the chicken, the gravy burns FAST!!!
Once there is just a little gravy left, add the chicken back in and stir 2nd marinade:
to coat. 1 onion, chopped
1 teaspoon cumin
a litle bit of water
Notes
Serve with roti, pita bread or rice with a fresh green salad
and yoghurt sauce.

© 2013 Salwaa Smith 10

Spiced Rice with
Prawns
Serves: 4
Ingredients
200g long grain rice
175g frozen peas
Instructions 2 tablespoons oil, plus a drop extra
Tip the rice into a pan of boiling, salted water and simmer for 10 1 onion, chopped
minutes, adding the peas for the last 3 minutes. Drain well. 1 tablespoon tikka masala curry paste
While the rice is cooking, heat the 2 tablespoons of oil in a large 250g peeled cooked tiger prawns, thawed if
frying pan or wok. Add the onion and stir fry for 3-4 minutes, until frozen
the onion starts to turn golden. Stir in the curry paste and cook for 1 egg, beaten
a few seconds, then tip in the prawns and heat them through for a Soya sauce to serve
minute or so.

Push the prawn mixture to one side of the pan and add the drop of
oil to the other side. Pour the egg into the oil, stir until cooked like
scrambled eggs, then mix into the prawns. Add the rice and peas
and mix well. Serve immediately, with soy sauce for sprinkling, if
you like.

Notes
A very easy, deliciously tasty and spicy prawn dish - a must try
for prawn lovers

© 2013 Salwaa Smith 11

Chick Pea Rice
Serves: 4—6
Ingredients
2 cups of cooked rice
1 tin of canned chick peas
Instructions 1 onion, chopped
Heat oil in a saucepan. 1 tomato, chopped
Add onions and sauté till translucent. Salt to taste
Add the chicken now if using. ½ teaspoon ginger and garlic paste
Stir and cook approximately 10 minutes or until chicken
½ teaspoon chili powder
are cooked.
Then add the ginger garlic paste and sauté for 30 sec be- Pinch of turmeric
fore adding the tomatoes. ½ teaspoon garam masala
Add the chick peas and some salt. ½ teaspoon jeera powder
Cover and cook for about 5 minutes till the chick peas 2 teaspoons oil
are cooked. Small pieces of boneless chicken
Add the turmeric, chili powder and garam masala and
sauté for another couple of minutes. Chopped dhanya leaves for garnish
Add in the cooked rice and mix it up well the cooked
chick peas.
Garnish with chopped coriander leaves.
Serve warm.

Notes
Having canned chick peas on hand is quite useful for a
quick and easy meal. When using canned chick peas, you
don't even have to cook for long. To make rice using
chick peas doesn't take much time at all. I like to add
chopped pieces of boneless chicken for a filing meal for
the kids. I don't use much chili powder but to make an
adult version, go ahead and increase the amount of chili
powder and add some chopped green chilies to spice it

© 2013 Salwaa Smith 12

Easy Split Pea Soup
Serves: 4-6
Ingredients
1 tablespoon extra virgin olive oil
2 large onions, chopped
Instructions
1/2 teaspoon salt
Add olive oil to a big pot over med-high heat. Stir in onions
and salt and cook until the onions soften, just a minute or 2 cups dried split green peas, picked over
two. Add the split peas and water. Bring to a boil, dial down and rinsed
the heat, and simmer for 20 minutes, or until the peas are 5 cups water
cooked through (but still a touch al dente). Using a large cup
or mug ladle half of the soup into a bowl and set aside. Using juice of 1/2 lemon (reserve the zest)
a hand blender (or regular blender) puree the soup that is still a few pinches of paprika
remaining in the pot. Stir the reserved (still chunky) soup back more olive oil to drizzle
into the puree - you should have a soup that is nicely tex-
tured. If you need to thin the soup out with more water (or
stock) do so a bit at a time. Stir in the lemon juice and taste. If
the soup needs more salt, add more a bit at a time until the
flavor of the soup really pops.
Ladle into bowls or cups, and serve each drizzled with olive oil
and topped with a good pinch of paprika and a touch of lem-
on zest.

Notes
Soups are nutritious, filling, cheap, easy with loads of flavour
and variety

© 2013 Salwaa Smith 13

Mushroom Soup
Serves: 4—6
Ingredients

Instructions 500g mushrooms

90g butter
Wipe the mushrooms clean and chop them into rough
2 medium onions chopped
dice. Chop the onions and crush the garlic. Put the chick-
en stock to heat in a separate pan. 1 clove garlic
2 tablespoons cake flour
In a large pan cook the onions, thyme and garlic in the 1 liter chicken stock
butter over a medium heat, until they are soft and trans- 1 sprig of thyme
lucent but not browned. 1 bay leaf
½ cup fresh cream
Add the mushrooms, raise the heat and cook, stirring
salt and pepper
frequently, for about 3 minutes.

Sprinkle the flour over the mushrooms and stir it in so

that it coats the mushrooms, then and cook, stirring con-
stantly, for another minute.

Pour the hot chicken stock over the mushrooms and

bring back to the boil. Add the bay leaf and reduce the

Notes
This is a quick and easy mushroom soup recipe, wonderful fo
the colder months because it really warms you up. It's very
simple but delicious!

© 2013 Salwaa Smith 14

Sago Pudding
Serves: 4—6
Ingredients
4 cups milk
Instructions 1 cup sago
Preheat the oven at 160C. 1/2 teaspoon salt
Grease a large pudding dish lightly. 1/2 teaspoon ground nutmeg or 1/2 tea-
Heat milk to nearly boiling, then add sago, salt, and nutmeg or spoon cinnamon
cinnamon. 1/2 cup sugar
Simmer over very low heat until sago is transparent. 5 tablespoons butter
Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove 1 teaspoon vanilla
from heat. 4 eggs
Separate the eggs, and whisk the yolks. Add yolks to the sago 1/2 cup sugar (extra)
mixture, whisk or mix through well, and pour the mixture into the
prepared oven dish.
Whisk the egg whites until stiff, and add the extra 1/2 cup sugar
slowly, whisking until incorporated.
Spread this meringue over the sago pudding.
Bake in the preheated oven for about 40 - 45 minutes, until set, and
the meringue is light brown on top.
Serve warm

Notes
Sago pudding is a sweet pudding made by boiling sago with
either water or milk and adding sugar and sometimes addi-
tional flavourings

© 2013 Salwaa Smith 15

Crustless Milk Tart
Serves: 4
Ingredients

Instructions ¾ cup self-raising flour

2 cups milk
Put all the ingredients together into a bowl or food 3 eggs
processor and beat to a smooth batter. ½ cup sugar
Pour into a buttered pie dish, approximately 23cm in 1 teaspoon vanilla essence
diameter. 25g melted butter
Pinch salt
Sprinkle the cinnamon over the top.
½ teaspoon fine cinnamon
Bake for 40 minutes at 180C.
Serve warm or cold.

Notes
I made this quick and simple version of milk tart the other
day. Allthough it’s no where as delicious as the traditional
milk tart, everyone enjoyed it and it disappeared as quick as it
was made. When it came out of the oven it was quite high but
it sinks and becomes denser as it cools.

© 2013 Salwaa Smith 16

Bread Pudding
Serves: 4—6
Ingredients
6 eggs
Instructions 6 - 8 slices white bread, crusts
Butter bread slices and cut into 1 inch squares. removed
Place bread squares in a lightly buttered 11 x 7 inch Butter
baking dish. 1 cup sugar
Lightly beat the eggs and sugar until sugar has dissolved. 2 teaspoons custard powder
Add cinnamon and cardamom. 1 teaspoon ground cinnamon
Add custard powder and mix well. 1 teaspoon ground cardamom
Add the milk and mix well. 1 liter milk
Pour on top of greased bread. (during this stage the
bread will float to the top)
Bake at 180C for 40 - 50 minutes, or until firm.

Notes
VARIATION:
Add a handful of raisings

© 2013 Salwaa Smith 17

Lemon Pudding
Serves: 4—6
Ingredients
100ml butter
100g castor sugar
Instructions 2 large eggs, separated
Beat butter and sugar until light and creamy, add yolks. 250ml self-raising flour
Sift flour. Grated rind and juice of 1 lemon
Whip egg whites until stiff peaks. 500ml milk
Fold flour into yolk mixture with lemon rind and juice
and 250ml milk. Fold egg whites in lightly,
and then stir in remaining milk.
Pour into a well-greased ovenproof dish.
Bake at 180C for 30 minutes. Serve warm.

Notes
A recipe for a delicious, quick and easy Lemon Pudding.
The top is light and fluffy, almost like a soufflé, while the
bottom is a delectable lemony sauce.

© 2013 Salwaa Smith 18

Malva Pudding
Serves: 4—6
Ingredients
1 cup castor sugar
Instructions 2 eggs (room temp)
Heat your oven to 190 Celsius. 15ml smooth apricot jam
1¼ cups cake flour
Beat castor sugar and eggs until fluffy then beat in apricot jam 5ml bicarbonate of soda (5ml)
until you have a nice creamy consistency Pinch salt
30ml butter (30ml)
Sift dry ingredients into separate bowl. 15ml vinegar (15ml)
125ml milk
Melt butter in a small pot on a medium heat and add vinegar
and milk then add to the sifted ingredients along with the
The Sauce:
Milk and give it a good mix. Now mix in the eggs mix one at a
250ml Cream
time until you have well combined mixture.
125ml butter
Pour into ovenproof casserole dish that takes about 2 litres. 125ml sugar
125ml water/Orange juice
Bake at 190C for 45 minutes until the top is nicely browned
and your kitchen smells fantastic.

Melt all the sauce ingredients together in a small pot over a

medium heat and pour over the pudding before serving, pref-
erably while it’s still hot.

Serve it with whipped cream or custard or both. Enjoy!

Notes
Malva Pudding is usually served hot with custard or ice-cream
and is a typical South African dessert

© 2013 Salwaa Smith 19

Koesisters
Makes about 30
Ingredients
500gram cake flour

Instructions 1 teaspoon dry ginger powder

1 teaspoon cinnamon powder
Melt butter and sugar in hot water. Stir in egg. Add enough
milk to make 1/2 litre. Mix flour, spices and yeast into a mix- 1/2 teaspoon cardamom powder
ing bowl. Add the liquid mixture to the flour and mix to a soft 2 teaspoons aniseed powder
dough. Set dough aside, covered, to rise until double in size.
Divide dough into approximately 30 small balls on a slightly 1 packet instant yeast
oiled surface. Heat oil in large saucepan. Once oil is hot gently 1/2 cup sugar
pull koeksister into an oblong shape and fry each side until
browned. Drain on absorbent paper. 1 cup hot water
1 dessertspoon butter
Sugar syrup
1 egg
500ml water
250ml sugar Milk
Boil water and sugar until sugar is dissolved and syrup is
750ml vegetable for frying
slightly thickened and sticky. Add drops of water if syrup be-
comes too sticky.

Boil koeksisters in sugar syrup for approximately 1 minute.

Sprinkle with desiccated coconut.

Notes
Leftover unsugared koeksisters can be frozen for up to 2
months. Defrost thoroughly before dipping/boiling in hot sug-
ar syrup for a couple of minutes.
Enjoy!

© 2013 Salwaa Smith 20

Scones
Makes 10
Ingredients
225g self-raising flour, plus extra
Instructions for rolling out
Preheat the oven to 220C. Sift the flour, baking powder and salt. 1 level teaspoon baking powder
Rub in the butter until the mixture resembles breadcrumbs. Pinch of salt
Stir in the sugar. Reserve 1 tablespoon milk and add the rest to the 55g butter, chilled and cut into
flour all at once. Mix to a soft, but not sticky, dough. Lightly flour
your hands and bring the dough together, handling it as little as
small cubes
possible. Leave the dough to rest for 30 minutes. 50g caster sugar
Turn the dough out onto a lightly floured surface and pat to a 150ml milk (approx.)
thickness of 2cm, lightly flour a 5cm pastry cutter and cut out as
many scones as possible. Put onto two greased baking trays,
leaving a gap between each scone. Gather the remaining dough
together and repeat until used up.
Brush the tops with milk. Bake for 12-15 minutes until risen and
golden. Cool on a wire rack until just warm, or leave to go
completely cold.

Notes
Serve with:
Whipped cream and strawberry jam or butter and apricot jam

© 2013 Salwaa Smith 21

With compliments of Salwaa Smith
Cape Malay Cooking

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© 2013 Salwaa Smith